Crispy Five Kernels and Apricot Preserved Mooncakes

Overview

I'm sorry to post the recipe after so long after the release of the photo. Many netizens also provided me with a lot of reference opinions for the naming of this mooncake. One netizen said: It's so crispy, hehe, thank you to her. I'm really busy during this period. First of all, I welcome everyone to have more extensive exchanges with me. I am also a novice in baking, so I hope you can give me some advice. This mooncake is crispy and delicious, combining the sweetness of Cantonese-style mooncakes, the crispness of Soviet-style mooncakes, the deliciousness of five-nut mooncakes, and the sourness of fruit mooncakes. It is really a rare delicacy. The production process of this mooncake is also very simple. The art of baking is full of magic. When we bake with love, we will also gain full happiness and joy. At the same time, I would like to introduce the Xinjiang small white apricots used in this baking process. It is a very delicious fruit. You will definitely wonder where the small white apricots come from in the winter. Hehe, they are actually the dried apricots I brought back from Xinjiang. They are very sweet, slightly sour and have a great taste. This is also the special feature of my mooncake. I hope you like it! !

Ingredients

Steps

First, peel the roasted pumpkin seeds (pumpkin seeds are delicious and nutritious), peel the walnut kernels and sunflower seeds, fry the peanut kernels, and stir-fry the dried fruits. It’s a lot of fun, and the process is so delicious! !
Arrange the sunflower seeds, sesame seeds and walnuts evenly on the baking sheet and roast! !
It takes about 5 minutes, but the specific time depends on the temperature and power of your oven. There will be a delicious smell after opening the oven! ! Are you ready to open the oven? ! !
Remove the red outer skin of the peanut kernels, and the taste will be better. The freshly roasted dried fruits are really fragrant! ! !
Grandma also participated in my baking. She helped me crush the five kernels in an inverted vat! ! Be sure to crush it, because this way the mooncake will not only retain the fragrance of the five kernels, but will not cover up the sweetness and sourness of the white apricots! ! !
I used a rolling pin to crush the dried fruits I had just roasted (put the dried fruits in plastic wrap and roll them again). The effect was very good, hehe, the oil was almost fried! ! ! ! !
Put the prepared five kernels in a clean basin and set aside. They are fragrant and very tempting. Are you tempted? ! ! ! !
Put the glutinous rice noodles and flour into a baking pan and bake for about 5-7 minutes until it is cooked. This way there will be no tragedy of the filling not being cooked properly. Hehe, there must be more glutinous rice than flour, so that the filling will taste better! ! ! ! !
The raisins I brought back from Xinjiang, and the cranberries I bought online. They are both awesome and delicious!
The large Xiangfei raisins are sweet and delicious. Put a handful in your mouth and chew them vigorously. It’s so delicious and enjoyable! ! ! !
The cranberries are left over from the last time I baked cranberry cookies. They enhance the sourness of the apricot meat and add a lot of points to my crispy five-nut apricot preserved mooncake! ! !
Put the raisins and cranberries into the prepared five-nut filling. If the raisins feel too big, you can chop them in advance! ! ! I like to chew the big ones! I feel that in baking, you still have to operate according to your own inspiration and feelings in order to gain happiness from it! ! !
Mix the roasted glutinous rice flour and flour into the five-nut filling. There must be more glutinous rice than flour, but not too much. Hehe, it cannot cover up the fragrance of the five kernels, but the taste of the glutinous rice will definitely add a lot of points! ! !
Add white sugar, add it according to your preference, but it is recommended to add more, definitely! Mooncake fillings should still be mainly sweet! !
Pour in the olive oil. I like olive oil very much recently. Although it is a bit expensive, it is very healthy and my family can accept it! It is not recommended to add too much oil, because various dried fruits are already rich in oil! ! !
Pour in the mineral water, hehe, there was a spring water on the mountain where I lived when I was a kid. It was very sweet, a wonderful memory! ! !
Mix the various fillings evenly until they can be held into a ball! ! ! It's delicious. I tasted it secretly. It feels wonderful! ! ! So happy! ! By the way, I haven’t added the apricot preserves here yet. Of course there is a reason. You cannot add the apricot preserves in advance, because if you add the apricot preserves in advance, it will lose its strong taste, and the sour taste will also be greatly reduced! So it’s better to add the apricot meat at the end! !
Hee hee, Xinjiang little white apricots, this is a specialty of Xinjiang. I came here from Xinjiang specially for a while when I went home. The little white apricots are very delicious and sweet. It's winter, how can there be little white apricots? Hee hee, because these are dried apricots. In order to preserve the sweetness of apricot meat, Xinjiang uses the natural energy of the sun to lock the essence of white apricots! ! !
Dried apricots are very hard, and it is very inconvenient to eat them directly, so soak them in hot water for about 10 minutes. The time should not be too long. If the time is too long, the sugar in the apricot meat will be lost and the taste will be lost. If the time is too short, the apricot meat will be too hard. The time must be grasped! Generally speaking, the brewing time is very fast! !
This is the apricot meat after removing the apricot core. It’s very tempting. It’s so delicious after one bite. Oh my God, I’m almost done with it. What should I do? ! ! Hold it! ! ! ! !
A very critical step is to boil the syrup. The time for boiling the syrup should not be too long, nor too short. It should be just right. Judge it based on the color and viscosity. If the time is too long, it will become hard. If the time is too short, the coloring effect will not be good! This is also the essence of baking work. The art of baking is broad and profound!!
Pour the syrup into the flour and it will look like a painting! !
Pour in the olive oil and alkaline water to knead the dough. Knead the dough evenly. If there is more oil, the baked mooncakes will be very soft and crispy! !
Let the mixed dough rise in a warm place for an hour to give full play to the role of the noodle base, and the dough will have a very delicious fermented taste! The dough is a little green because my mother added some green tea powder and a lot of shredded coconut. It is really full of ingredients! It’s also full of happiness! ! !
Although so much green tea powder is added, it may be due to fermentation, but the mooncakes have no green tea taste at all after they are cooked, and there is no taste of coconut either! I'm a little disappointed. I still need to learn more from everyone on this, and I also ask for your advice! ! !
Make the previously prepared mooncake filling into small balls. You can decide the size according to your own mooncake mold and the size you want to make. The size of the mooncake filling determines the size of the mooncake skin and the size of the mooncake! ! !
Shape the risen mooncake skin into balls according to the size of the stuffing balls you have made and set aside! ! ! ! ! It's a little green, isn't it? The green tea powder is still working! !
Use mooncake molds to shape mooncakes. This process is very interesting and fun, hehe! ! ! ! Be sure to wrap it with dry flour before otherwise it will easily stick to the mold. Be sure! ! ! ! ! !
My oven can bake cakes for six months at a time. Aren’t the mooncakes just made so cute? ! ! Love it so much, full of love and happiness! ! ! ! !
This is the mooncake being baked. After baking for about 5 minutes, brush a layer of egg yolk liquid on the surface of the mooncake. This will make the baked mooncake golden and attractive! ! ! My oven is ok after 20 minutes of baking. Different ovens have different powers and temperatures, so you have to bake according to the conditions of your own oven! ! !
The mooncakes that come out of the pan are so fragrant and attractive, with a lovely golden color. Because I put more oil, the mooncake skin is crispy and delicious. However, there is another disadvantage, that is, it is not easy to shape. However, if there is less oil, the shape will look better. In order to have a good taste, you have to wait for about two days to return the oil, and then it will be equally delicious!
The fragrant mooncakes, aren't they beautiful? Are you seduced? Let's do it together. Action is worse than excitement. I hope everyone will pay more attention to my food blog. I like travel, photography, food, and I like making friends! Hope to become good friends with you all! ! !
My little fish are all greedy, hehe, cute little fish! ! Come on together! ! !
Have you seen the apricot flesh? Yes, I have. It is full of apricot flesh color. Hehe, it is very delicious. It is really crispy and delicious. This mooncake contains the hard work of grandma, mother and me. We all talked and laughed while working together. It was a happy time! ! !
Doesn’t it feel very Chinese style? I love photography! !
Come and become my friend, welcome everyone to pay more attention, and there will be more delicious food to show you! ! !

Overview

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Ingredients

Steps